Fat in ice cream
HydrolEx H-506, FatExtractor E-500 SOX: fat determination in ice cream
This application note describes the fat determination in ice cream samples. The sample is hydrolyzed with the HydrolEx H-506. The Soxhlet extraction is performed with the FatExtractor E-500. Calculation of total fat content follows gravimetrically after the extract has been dried to a constant weight. This application follows official methods § 64 LFGB 01.00 20 2013 and DIN 10342 (1992).
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Food Analysis Champion Guide Book
This guidebook offers a comprehensive summary of how NIR and reference methods, such as fat extraction and the Kjeldahl method for protein determination, are used at all steps in the food processing chain. Get a detailed overview of the techniques, including sample preparation, regulatory measures, troubleshooting, FAQs, and case-specific studies.